Squash Blossoms Stuffed with Ricotta and Anchovies

Delicate, crisp, and just a little indulgent, these stuffed squash blossoms are one of those dishes that feel straight out of an Italian summer. Lightly fried until golden, they give way to a creamy ricotta filling with pops of salty anchovy and bright lemon.

It’s the kind of antipasto that’s meant to be eaten immediately, passed around while still warm, with a squeeze of lemon and a glass of something cold nearby.

Squash Blossoms Stuffed with Ricotta and Anchovies

Serves 4 (as antipasto)

Ingredients:

For the filling :

• 400g ricotta

• 8 whole anchovy fillets (oil-packed, drained)

• Lemon zest

• Salt

• Pepper

For the batter:

• 1 cup all-purpose flour

• 1 cup cold beer

• 1 ice cube

• Pinch of salt

For assembly:

• 12–16 squash blossoms, stamens removed

• Olive oil or neutral oil, for frying

For serving:

• Lemon

• Flaky sea salt

Instructions:

1. Wash the blossoms in a bowl of cool water, then lay them on paper towels or a tea towel to dry. Gently open each one and remove the stamens, keeping them intact and delicate.

2. In a bowl, mix ricotta, Parmigiano, lemon zest, salt, and pepper until smooth. Spoon or pipe filling into the blossoms.

3. Add a whole anchovy fillet and twist the tops gently to seal.

4. In a bowl, whisk flour, beer, and salt until smooth. Drop in the ice cube to keep it extra cold.

5. Heat 1–2 inches of oil in a wide skillet until shimmering. Dip each stuffed blossom in batter, shaking off excess, then fry in batches for 2–3 minutes per side, until golden and crisp. Drain on paper towels and season with a sprinkle of salt.

6. Arrange on a platter and enjoy immediately while hot and crisp, with a squeeze of lemon and sprinkling of flaky sea salt.